Dissolve sugar in warm water, sprinkle dry yeast on top, allow to sit until foaming well.

Stir in whole wheat flour and salt. Stir in 1½ cups of the unbleached flour.  Continue adding unbleached flour a little at a time, kneading it in thoroughly.  Use enough flour to bring dough to a stiff, elastic consistency.

Cover the dough and allow it to rise to double the bulk (approx. 1 hour)

Peel and dice the onion into small pieces, (bordering on grated).  Peel and cut the garlic into small slivers.  The onion and garlic should amount to half a cup or more.

Punch the dough down and divide it into two equal parts.  On a lightly floured board, roll one portion of dough out.  Stretch it a bit and direct the rolling to produce a nearly rectangular sheet about 12 x 16 inches.

Sprinkle half of the onion and garlic pieces over the surface of the dough. Sprinkle 1 to 1½ tsp each, of the basil and the thyme over the surface.

Roll the sheet of dough up, using the narrower dimension as the width; if the rectangle is tapered a bit, start from the narrow end.  Pinch along the edge to seal it to the roll.  At each end, stretch a flap of dough, fold it over and pinch to seal the ends.  Lay the loaf seam side down on a piece of baking parchment sprinkled with cornmeal.

Perform the same procedure with the remaining dough and ingredients.  Cover loosely with plastic wrap and allow to rise 30 to 40 minutes (approx 50% increase in size).  While loaves are rising, place a bakestone in the oven and preheat to 350º F (177º C).

When loaves have risen about 50%, brush water onto them and sprinkle some grated cheese (Parmesan, etc.) and basil onto the tops.  Score the loaves diagonally 6 or 8 times along their length (do not slash deeply).  Slide the loaves, on the parchment, onto the bakestone.

Bake about 35 minutes.

Variations:   Use cornstarch glaze or egg wash instead of water to brush the loaves.  Add salt, olive oil, oregano, pepperoni slivers, or other goodies to the sprinklings, inside and/or out.